What to Do When You Can’t Get
Pregnant: The Complete Guide to All the Options for Couples Facing Fertility
Issues, Second Edition. By Daniel Potter, M.D., and Jennifer Hanin, M.A. Da
Capo. $18.99.
The 30 Minute Vegan: Soup’s On!
By Mark Reinfeld. Da Capo. $17.99.
The concept of broadcasting
is well known: transmitting information, usually via TV or radio but also via
the Internet, to the largest possible audience. Less well known is the notion
of narrowcasting, in which material is sent out – nowadays often via cable
television or AM radio – to a specific slice of the potential audience. There
is no intent to reach as many people as possible – only to reach people with a
strong interest in a particular topic. Some print media have become
narrowcasters because of changes in audience habits: newspapers, because more
people get their news electronically now than in the past, and books, because –
to be blunt about it – fewer people read for pleasure. But people still read
for information, and there is
something about a physical book, its heft and air of seriousness, that
continues to attract people looking for solid, well-researched material
relating to a particular subject. The audience for a book may be narrow even
within the narrowcast world of books in general, but if it is a meaningful and
highly engaged audience, the book can be a success.
And so we have a book such
as the updated version of What to Do When
You Can’t Get Pregnant, which is quite obviously intended only for couples
who want children and have had difficulty conceiving. Reproductive
endocrinologist Daniel Potter, with an assist from freelance journalist
Jennifer Hanin, offers an exceptionally wide-ranging and mostly approachably
written guide to fertility issues and what to do about them, starting with a
definition of infertility and ending, 16 chapters later, with some fascinating
looks at where reproductive medicine may go in the future: sections called
“Probable,” “Possible” and “Plausible” are genuinely intriguing. Potter does
not shrink from using medical terminology – a fact that sometimes makes the
book rather heavy going – and also does not avoid difficult and controversial
issues. In general, though, the book’s style is open and forthright enough to
make the tougher elements reasonably easy to handle. For example, “The Art of
ART” is the title of a chapter on assisted reproductive technology, while
“Sometimes It Takes Four” is the title of one on third-party reproduction. And
each chapter ends, perhaps overly cutely, with a summation called “In an
Eggshell” rather than “in a nutshell.” Potter not only talks about the various
methods of becoming pregnant when the traditional approach fails, but also
deals with the ramifications of those methods and of the whole wanting-a-baby
feeling – things such as blaming one’s partner for the failure to conceive,
grieving after one or many miscarriages, and having ongoing sexual difficulties
after being required, for a time, to have sex on a medically mandated schedule.
There is no one-size-fits-all solution to infertility, and Potter wisely makes
no generalized recommendations – preferring simply to lay out the many options
so couples can think them through and decide which will fit their personal
circumstances. There are occasional writing or editing errors in the book that
undermine its careful, generally sober approach: at one point, for example,
there is a comment that critics of stem cell use “believe stem cell therapy is
immoral, unethical, and an irreprehensible [sic] waste of human life.” But most
of the time, Potter does a good job of accurately presenting both the pluses
and the minuses of approaches to the whole infertility issue. This book is only
for a limited audience, but for that audience, it will be enormously helpful.
Issues of vegan eating are less
consequential and less fraught with angst than ones involving bearing children,
but vegans too are a small group for whom narrowcast books can be nicely
targeted and very useful. Mark Reinfeld, who has written several of them, now
offers one focused entirely on vegan soup preparation. The recipes are the main
thing here, of course, but Reinfeld sets them up well, starting with a chapter
called “The Art of Soup Creation” that explains specific stocks (mushroom,
roasted vegetable, etc.) and also offering a clear list of specialty
ingredients required in various recipes – including his specific choices within
some of those ingredients. For example, Reinfeld suggests using Earth Balance
vegan butter, Tofurky or Field Roast vegan sausages, and Bob’s Red Mill
gluten-free baking mix. Ingredients not recommended by brand name often get
usage information or other advice: for Chipotle chile powder, “a little goes a
long way”; for liquid smoke, “only a small amount is necessary”; when it comes
to miso paste, “purchase unpasteurized, for maximum nutritional benefits”; and
so on. This is not a book that attempts to convert the unconverted to vegan
eating – it is strictly for people already dedicated to this lifestyle and
eating style. The soups themselves come in a wide variety of forms, and
Reinfeld helpfully divides the book into sections on vegetable-based, creamy
blended, raw and dessert soups, plus other souplike dishes, such as stews.
Specific recipes will be, of course, a matter of taste. Readers will find vegan
variants on familiar foods here, such as “Un-Chicken Noodle Soup,” “New England
Chowder,” and “Cream of Mushroom Soup.” They will also find “Savory Brazil Nut
Soup with Jicama,” “Raw Thai Coconut Soup,” “Holy Mole Soup with Veggies,”
“Bavarian Asparagus Soup with Hazelnuts,” “Lavender-Infused Watermelon Soup,”
and many other less-familiar concoctions. Vegan soup lovers would do well to
read the recipes thoroughly before deciding which to undertake, since the
complexity and time requirements of these dishes vary widely – take the title’s
reference to “30 minutes” with a grain of Celtic or Himalayan salt. Part of the
before-trying-it reading should be the “Variations” section at the end of most
recipes, which can discuss anything from making a soup gluten-free to changing
its taste dramatically by replacing specific ingredients (tortilla chips
instead of polenta in “Black Bean Tomato Soup,” for example, will produce a
very different flavor and texture). Committed vegans who enjoy soups and like
spending time in the kitchen will find plenty to keep them busy and satisfied
here. They may be a niche market, but they are an enthusiastic one and will respond
with enthusiasm to the narrowcasting of The
30 Minute Vegan: Soup’s On!
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